Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up Strawberry jam (recipe courtesy of the CWA).
1 kg just ripe strawberries cut into halves, or quarters if large
(or use Australian frozen strawberries)
150gm peeled and cored green apple, grated or finely diced
1 large lemon, juiced and fine zest of half
850gm regular white sugar
Hint: if required, wash strawberries before the stalks are removed or they will absorb water and their taste and texture will be affected
place strawberries, lemon juice and zest into your preserving panbring to the boil, lower to a good simmer and cook until fruit has cooked through and just starting to break upadd sugar and without boiling, stir until thoroughly dissolvedquickly bring mixture to the boil and cook until setting point
(105C) is reached: approx 20-25 minstest from around 15 mins to ensure a good set without overcookingremove from heat and allow to stand for 8-10 minsremove any scum from the surface at this stagebottle into hot sterilised jars and seal immediatelystore for 9 - 12 months in cool, dark spotrefrigerate once opened and use within around 6 weeksSee omnystudio.com/listener for privacy information.